Supplier pledges

Use an oil for frying with less than 15g saturated fat per 100g such as rapeseed or sunflower oil.Use lean minced meat or drain off the fat. Trim excess fat from meat and remove skin from chicken.Use cooked meats with all visible fat trimmed off. Use or offer skimmed, 1% or semi-skimmed milk instead of full fat milk.Use or offer no spread/butter, low fat spread or less butter.Use or offer low fat dressings.Use or offer food without mayonnaise or dressings.

Add less salt when cooking food or use alternatives such as a low salt/sodium product.Don't add salt when boiling food such as rice, pasta, potatoes or vegetables. Use herbs or spices to improve the flavour of food rather than salt.